This is very much one of our family’s “go-to” recipes. Slightly spicy, with a good mix of interesting flavours, it’s great on it’s own for lunch, or as a side dish for supper. Soba noodles have an earthiness that plain wheat noodles just don’t deliver. Combined with the soy based dressing, they create a dish that totally satisfies. Try serving it with some sliced, grilled chicken, and some steamed vegetables. This little noodle salad lasts well in the fridge for up to five days. Just think, five whole days of lunches prepared in one go! Our family usually doubles this recipe; consequently all the photos show the double portions.
6 – 8 servings
1# Soba Noodles
2 large carrots
3 green onions
⅓ c soy sauce
¼ c canola oil
¼ c rice vinegar, white wine vinegar, or sushi vinegar (all work well)
1 T sambal oelek
2 T sugar
2 T sesame oil
1” chunk ginger, peeled & grated
2 garlic cloves, minced or pressed
1 t dried chili flakes
Cook the noodles as directed, draining and rinsing them in cold water. Reserve in a large bowl of cold water until ready to use. Drain before using.
Peel and coarsely grate the carrots.
Make the dressing by combining all the remaining ingredients in a bowl, whisking well to completely incorporate.
Drain the prepared noodles, and place in a large bowl.
Toss gently and thoroughly with tongs, to distribute the carrots, onions, and dressing throughout.
Serve chilled or at room temperature.
To store, cover and refrigerate. Lasts well for up to five days.